"Don’t be afraid to make mistakes in the kitchen! Making a mistake while cooking is a teachable moment — not learning from it is the real mistake!"
Chef Eric has worked as White House Kitchen Chef, in addition to Executive Chef roles. He is an Advisory Board Member of The Culinary Institute of America’s Alumni Magazine, Mise En Place. He’s won such awards as BVP Honors Leadership Award and Jacob Rosenthal Leadership Award from The Culinary Institute of America. He was also a Food Service Director for a healthcare group and brings marketing and social media experience.
Eric is a U.S. veteran, having spent 24+ years in the United States Army. He traveled to China for three weeks experiencing the cuisine and absorbing the culture, worked with Iron Chef Masaharu Morimoto during a demo at his culinary school, and worked at the White House on several Inaugurations, State Dinners, and other official functions.
I loved my time in China and studying Asian cuisine. This is chicken stir-fry with yakisoba noodles, onions, broccoli rabe, peanuts, red onion, and yellow and red peppers.
This dish is excellent topped with Sriracha hot sauce.
Photography, cooking, poetry, music appreciation, and scrapbooking.